Pasta with Fennel and Peas
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 spring onion (s)
- 2 tuber / s fennel
- 320 g ribbon noodles (whole wheat noodles)
- 400 ml vegetable stock
- 175 ml almond milk (almond drink) or soy milk
- 400 g peas
- 50 ml white wine, vegan
- 2 tablespoons oil
- 2 tablespoon herbs, chopped, e.g., thyme, chervil, basil
- 2 tablespoon, heaped flour
- 1 pinch saffron powder
- some salt and pepper
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions on the packet.
- Cut the spring onions into rings and the fennel into slices. Steam the vegetables in the oil for 5 to 10 minutes, then remove them.
- Stir the flour into the remaining oil and deglaze with the stock. Bring to the boil briefly, add the almond milk and simmer openly for 10 minutes. Refine with wine and herbs and then season with lemon juice, saffron, salt and pepper.
- Add the vegetables and serve the vegetable sauce with the pasta.
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